Ingredients
- 180g fregola
- 2 tbsp olive oil (plus more to serve)
- 2 small shallots, finely sliced
- 2 large cloves garlic, minced
- 300ml vegetable or chicken stock
- 250g asparagus, sliced into 5cm batons
- Large handful soft herbs (mint, basil, flat leaf parsley)
- 1/2 lemon
- Parmesan or other hard cheese, to serve
- Salt
- pepper
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